Sul Sul, Gerbits. Today we are going to be making something that surprised me. I have eaten pumpkins so many times, but I never knew that pumpkin seeds could be eaten. I have been throwing them away without knowing that they were edible. And healthy for you.
Some articles on the internet say that pumpkin seeds can help you fall asleep faster and they have a lot of other health benefits. I was shocked.
We are making some cinnamon sugar pumpkin seeds.
The one thing that I want to tell you is that this recipe will take a while. You have to dry the pumpkins a day before you are going to roast them so that the moisture from the pumpkin seeds don’t mess up the taste.
To dry the pumpkins, remove the seeds from the pumpkins and rinse them thoroughly. This will be very messy. Because you have to get rid of all the strings that are attached to the seeds.
After they are washed, line a cookie sheet with a paper towel or a clean dishcloth and place the seeds on the cookie sheet. Place another paper towel on top. Stir them after 12 hours and then after 24 hours, they should be dry.
After the pumpkin seeds have dried, a day later. You are going to preheat your 325 degrees. You are going to lightly grease a large baking pan, and set it aside.
Mix the sugar, cinnamon, and salt. Feel free to add more cinnamon sugar to the pumpkin seeds. If you taste the mixture later and think it is too salty feel free to add more.
You are going to melt the butter in the microwave. And then stir in the vanilla.
Now you are going to mix your pumpkin seeds and the butter.
Once the pumpkin seeds are evenly coated, add the cinnamon-sugar mixture. Mix until the pumpkin seeds are coated evenly.
Place your pumpkin seeds on the cookie sheet, you will want to have the seeds on a single layer.
You are going to place your cookie sheet into the oven and bake for 25 minutes, making sure that you stir every 10 minutes until the seeds start to brown.
To test the doneness of the pumpkin seeds, remove a few seeds from the pan, and they sit on the counter to cool. If they become harder the seeds are done. If they are still soft, then they need about five more minutes.
Transfer the done pumpkin seeds to another pan, lined with parchment paper. After it sets you will have candied pumpkin seeds.
And be careful of this dangerous recipe. You will end up eating, way too many.
I had so many good reviews on this recipe. Everyone was a little worried about how it was going to taste. But, while they were baking I knew that they were going to be good. Because you know the smell of cinnamon cooking, it was that but instead of the cinnamon just gently touching your nose. This smell gave you a very comforting bear hug. And I just embraced it.
I hope you all liked this recipe. Feel free to like and subscribe for more recipes like this one in the future. Vadish, Dag Dag!
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